Spiced Honey Butter

by Compelled to Cook | Sep 27, 2021 | BREAKFAST AND BRUNCH, CONDIMENTS AND SAUCES | 0 comments

Spiced Honey Butter

My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Spiced Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.

Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

Author: Compelled to Cook

Spiced Honey Butter

Prep Time 15

Total Time 15

Ingredients

1/2 cup unsalted butter, softened
1/4 cup honey
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp allspice
1/8 tsp ground clove
1/8 tsp salt

Instructions

Add all ingredients to a medium bowl and mix until smooth.

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Hungarian Mushroom Soup

by Compelled to Cook | Oct 19, 2020 | SOUP, VEGETARIAN | 1 comment

Hungarian Mushroom Soup

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.

Want more chilly weather soups?

Hearty Hamburger Soup

Broccoli Cheddar Soup

Slow Cooker Lentil and Ham Soup

Author: Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Ingredients

4 tbsp unsalted butter divided
1 small onion, finely chopped
1 pound fresh mushrooms, sliced I used cremini and white
2 cups chicken broth divided
1 tbsp low sodium soy sauce
1 tbsp paprika preferably Hungarian
1 tsp dried dill
1 cup milk
3 tbsp all purpose flour
1/2 cup full fat sour cream
2 tsp lemon juice
1/2-1 tsp salt
1/4 tsp black pepper
as needed fresh parsley or dill, chopped for garnish

Servings: cups

Instructions

Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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Super Moist Carrot Cake

by Compelled to Cook | Oct 5, 2020 | DESSERTS, CAKES AND SQUARES | 0 comments

Super Moist Carrot Cake

Name: Hungarian Mushroom Soup
Yield: 6 cups
Ingredients: 4 tbsp unsalted butter (divided); 1 small onion, finely chopped; 1 pound fresh mushrooms, sliced (I used cremini and white); 2 cups chicken broth (divided); 1 tbsp low sodium soy sauce; 1 tbsp paprika (preferably Hungarian); 1 tsp dried dill; 1 cup milk; 3 tbsp all purpose flour; 1/2 cup full fat sour cream; 2 tsp lemon juice; 1/2-1 tsp salt; 1/4 tsp black pepper; as needed fresh parsley or dill, chopped (for garnish)

There’s nothing that I don’t like about this cake, so I can easily say “hello autumn” with enthusiasm. Super moist, lightly spiced, textured with coconut and smothered with a dreamy cream cheese frosting. Super Moist Carrot Cake is a winner every time, feeds a small crowd and freezes exceptionally well.

Super Moist Carrot Cake just out of the oven in a silver baking pan and icing in the background.

Did I mention it’s also quick and easy with minimal mess, other than shredded carrot that seems to get everywhere LOL! It’s the perfect fall cake that turns the humble carrot into the most delicious dessert. It’s a nostalgic recipe for me, being slightly adapted from a gifted cookbook when I was only 17 years old and graduating from high school. It’s a treasured book, missing its cover, yellowed and ratty. But every time I thumb through it, I’m taken back to a simpler time, high school friends and big dreams. Thank you Simone and Marlene for this simple yet wonderful book that I still love 31 years later. Proving that great recipes are timeless.

Super Moist Carrot Cake in a 9"x13" pan with cream cheese icing and decorated with piped carrots.

A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin with a pan of cake in the background.

Want more cake?

Apple Date Cake with Pecan Streusel

Cardamom Orange Yogurt Cake

Coconut Cake

A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.

Author: Coompelled to Cook, slightly adapted from the book “Let’s Break Bread Together” circa 1989?

Super Moist Carrot Cake

Servings	Prep Time
9x13 pan	30 minutes

Cook Time

45-50 minutes

Servings	Prep Time
9x13 pan	30 minutes

Cook Time

45-50 minutes

Super Moist Carrot Cake

Servings	Prep Time
9x13 pan	30 minutes

Cook Time

45-50 minutes

Servings	Prep Time
9x13 pan	30 minutes

Cook Time

45-50 minutes

Ingredients

Cake

Cream Cheese Icing

8 ounces full fat cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
1 tsp vanilla extract
3 cups powdered sugar

Servings: pan

Instructions

Cake

Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.

Cream Cheese Icing

Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.

Recipe Notes

-Cake freezes well without icing for up to a month if well wrapped.

-Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.

-Recipe makes for a thick layer of icing. Icing freezes well on its own in an airtight container for up to a month.

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Tomato and Roasted Garlic Pie

by Compelled to Cook | Aug 28, 2020 | BREAKFAST AND BRUNCH, LUNCH, VEGETARIAN | 3 comments

Tomato and Roasted Garlic Pie

Here is yet another recipe from my favourite magazine Bon Appétit. This gorgeous recipe for Tomato and Roasted Garlic Pie is from the August 2020 issue and just in time for your bounty of tomatoes. The magazine barely hit my coffee table before I knew I had to make it.

A sheet pan of roasted tomatoes in preparation for Tomato and Roasted Garlic Pie.

Truthfully, I found the recipe slightly fussy with its multitude of steps, but my goodness it is delicious. So worth the steps to roast the tomatoes and make toasty garlic butter. It’s plenty cheesy and laced with flavour-packed roasted tomatoes and topped off with roasted garlic butter. The crust is made from crushed Stoned Wheat Thin crackers and makes for a nice crunchy texture to an otherwise soft pie. It is like making a graham cracker crust for a sweet pie, except this one is made from crackers and garlic butter, it’s simply genius. If you are like me, you’re already thinking of all the ways to incorporate this crust into other savoury pies.

I’m including the recipe as written in the magazine, however, there were a few things that I opted to adapt. The first being the type of cheese used. I could not find Taleggio cheese, therefore, I substituted with Fontina cheese with a wonderful result. Secondly, I found that I needed to add several more tablespoons of garlic butter to get the cracker crumbs to stick together properly. This was not a big issue as there is plenty of garlic butter to go around and probably not all that necessary brushed on the top of the pie. I also found that there was a bit too much crumb mixture for a 9″ pan. Next time I will cut down on the original amount of crumbs by 2 ounces which will make the original amount of butter appropriate. It’s also important to press the crumbs firmly into the pan. The tomatoes could be cut a little thicker as they are very soft and fussy to move from the baking tray to the pie, however, they don’t have to be perfect as long as they are arranged in a layer.

Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.

You’ll find that this pie takes a little extra effort and time to both cook and cool to serving temperature, however, many steps can be done in advance. I roasted the tomatoes the day before, and you could make the crust and garlic butter in advance as well. I found that I enjoyed the pie served warm and the slices rewarm nicely in the microwave using about 75% power for 40 seconds or so. This delicious pie is worth the extra effort and is great for brunch, lunch or dinner served with a crisp green salad. Enjoy!

Want more??

Roasted Tomato Galette

Rustic Tomato Spinach Bake

Author: Compelled to Cook, recipe from Bon Appétit Tomato and Roasted Garlic Pie

Tomato and Roasted Garlic Pie

Servings

1 9" diameter pie

Servings

1 9" diameter pie

Tomato and Roasted Garlic Pie

Servings

1 9" diameter pie

Servings

1 9" diameter pie

Ingredients

2 1/2 pounds heirloom tomatoes cored, sliced 1/4" thick
3 tbsp extra virgin olive oil
3/4 tsp kosher salt, divided, plus more
1/4 tsp freshly ground black pepper, plus more
6 cloves garlic, peeled
1/2 cup unsalted butter 1 stick
9 ounces Stoned Wheat Thins or other whole grain crackers
2 large eggs
10 ounces chilled Taleggio cheese, rind removed, coarsley grated about 1 1/2 cups
2 1/2 ounces finely crumbled Parmesan about 1/2 cup
1/2 cup mayonnaise
1 tbsp chopped thyme, plus 1/2 tsp leaves
1 small shallot, thinly sliced

Servings: 9" diameter pie

Instructions

Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.

Recipe Notes

-You can substitute the Taleggio cheese for Fontina cheese.

-I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

Spiced Honey Butter

Spiced Honey Butter

Ingredients

Instructions

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Hungarian Mushroom Soup

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Super Moist Carrot Cake

Super Moist Carrot Cake

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Tomato and Roasted Garlic Pie

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